How to make these tasty Cheese Bread rolls from scratch with these step-by-step photos. This recipe uses Parmesan, Gruyère and Cheddar, but you can use any of your favourite cheeses.
One of my favourite snacks when I lived in Australia were cheese scrolls from the local bakery. In fact, as a child of parents who ran a busy Vietnamese bakery, I often lived for the moment when the cheese scrolls came fresh out of the oven. Even better when there were onions in the mixture. My parents also made pizza scrolls as a variation, but I had a soft spot for just the plain cheese version.
So when I came across this recipe for Three Cheese Bread in Rachel Allen’s latest cookbook, Rachel’s Everyday Kitchen, I knew I had to make it soon.
If you were to quickly browse through my cookbook reviews, you will notice that Rachel Allen is one of my favourite cookbook authors, and her new cookbook has provided much inspiration in the kitchen as of late. Rachel’s Everyday Kitchen is beautifully photographed with many tempting recipes ideal for everyday cooking. In keeping with Rachel Allen’s usual style, the recipes are always straightforward and delicious.
This Cheese Bread might require a bit of preparation time (as is the case for most breads) but it’s worth the effort for something deliciously savoury at breakfast, as an accompaniment to a soup or stew, or even on its own as a snack.
And as Rachel Allen hints at the start of the recipe, it’s a great way of using up leftover bits of hard cheese which you might have in your fridge. While there is no such thing as “leftover cheese” in our home, this bread has been a clever and tasty way of sneaking some extra calories into the diet of our 16-month old fusspot who could survive on bread alone if he could have his way. I was one proud mother to see him eat this cheese bread greedily.
For a printable recipe, please scroll down.
How to make these tasty Cheese Bread rolls from scratch with these step-by-step photos. This recipe uses Parmesan, Gruyère and Cheddar, but you can use any of your favourite cheeses. Recipe adapted from Rachel’s Everyday Kitchen by Rachel Allen
- Prep Time: 1 hour 30 mins
- Cook Time: 40 mins
- Total Time: 2 hours 10 minutes
- Yield: Makes 8 rolls 1x
- Mix together the warm water, sugar and yeast in jug or bowl. Leave to stand in a warm place for about 5 minutes.
- Sift the flour and salt into the bowl of a stand mixer.
- Add the oil and yeast mixture to the flour.
- Fit a dough hook into the stand mixer and mix slowly until the dough has come together in a wet and sticky ball.
- Knead the dough on medium speed for about 5 minutes, or until the dough is smooth and springs back when you poke it.
- Grease a large bowl with some olive oil.
- Place the dough in the bowl and cover with a clean teatowel.
- Place the bowl in a warm place to about an hour until the dough has doubled in size. As my home is fairly cool, I like to use the oven at the lowest temperature setting (about 50°C or 120°F) and simply place the bowl (covered with the tea towel) on the bottom rack.
- When the dough is ready, punch it back to release the air.
- Lightly flour the kitchen bench and roll out the dough into a rectangle measuring about 20 cm x 30 cm (8 x 12 inches) and about 5 mm thick.
- Sprinkle the grated cheese all over the dough.
- With the longest side of the dough facing you, roll up the dough, but not too tightly.
- Using a sharp knife, or a serrated knife, cut the dough evenly into 8 slices.
- Lince a 23 cm (9 inch) baking tin with baking paper.
- Arrange the slices of dough, cut side up, in the tin.
- Cover the cake tin with a clean teatowel and return it to a warm place to prove for about 30 minutes or until doubled in size again.
- Preheat the oven to 220°C (425°F) (but be careful if you are using the same oven to prove your dough!).
- Bake the bread for 20-25 minutes, or until it is golden brown on top.
- Carefully remove the bread from the tin and place the bread back in the oven, directly on the oven rack, to bake for a further 10-15 minutes so that the bottom and sides can crisp up.
If you don’t have fast-acting yeast, you could instead use 1½ teaspoons of dried yeast or 15 g (½ oz) fresh yeast and proceed as per the recipe. With fast-acting yeast, you don’t really need to let the mixture stand for 5 minutes, but you may as well while you are preparing the other ingredients.
Feel free to play around with different types of hard cheese in this recipe. We don’t usually have Cheddar in our home so I frequently substitute it with Gruyère, Emmental or Comté. A smoked hard cheese is also lovely in this recipe.
This bread is best eaten the day it is made, but it will keep well for a day or two when well-wrapped in a bread bin.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per roll
- Calories: 466
- Sugar: 0.9g
- Sodium: 404.9mg
- Fat: 13.5g
- Carbohydrates: 68.3g
- Fiber: 2.3g
- Protein: 16.5g
- Cholesterol: 26mg